Aug. 22—It’s going to be Workforce USA vs. Workforce Europe on the much-anticipated 2021 Solheim Cup, being held at Inverness Membership from Aug. 31 to Sept. 6.
On the host web site, these elite golfers will take pleasure in a top-rated course and what we hope will probably be beautiful climate.
They’re going to even be handled to specifically curated dishes ready only for them by the membership’s gifted culinary employees.
“Our kitchen will probably be feeding each Workforce USA and the European staff,” stated Inverness’ Govt Chef Josh Miller, who has been working for weeks on creating menus for the occasion.
At first, “these women are athletes,” Mr. Miller emphasised. In order that they have very sport-specific dietary wants.
Marathon runners, for instance, carb load within the days instantly previous a race to assist maintain their vitality over many miles.
Golfers, however, “want lean protein,” the chef stated, for the competitors rounds being held the throughout last days of the occasion. “They do not wish to be slowed down with carbs, nothing actually heavy.”
So a vegetable lasagna will probably be served “earlier within the week,” he stated, “throughout follow rounds,” reasonably than on that Friday or over the weekend.
There will probably be barely totally different menu variations for every staff, Mr. Miller stated, however the choices will probably be “principally the identical.”
He is bearing in mind preferences requested by each groups, together with scrambled eggs within the morning and a few gluten-free objects similar to breads and wraps. Additionally, “turkey sausage and pork bacon, they’ve requested particularly,” the chef stated. (He additionally famous that “some components of the world consult with our bacon as ‘streaky bacon,'” with strips of fats, which is what’s been requested for. That is as a substitute of, say, Irish bacon, Mr. Miller identified, which is ready from the again reasonably than the stomach of the pig.)
Workforce Europe would love salmon or cod to be served later within the week, and “a further seafood dish for his or her lunch,” the chef stated. And so they’ve “requested rolled oats or porridge for breakfast,” in addition to “the addition of pecans with their yogurt.”
A number of the menu objects Mr. Miller has finalized for the Solheim rivals embrace a vegetable stir fry that may additionally embrace additions of beef or hen. Cilantro hen served with a inexperienced curry sauce, accompanied by white rice, is an alternative choice.
Seared salmon with an herb butter emulsion, supplied with a couscous pilaf, is one more dish that will probably be ready.
And Mr. Miller raved a couple of riff on Inverness’ traditional Rooster Wittenburg.
“We have finished a sandwich in homage” to the dish, he stated. It is “chilled roasted hen that we now have pulled, [and] we’ll put that on a potato roll with an herb mayonnaise that is very very similar to a recent herb ranch.”
Reasonably than tailoring the Solheim menus to the members of Workforce USA’s or Workforce Europe’s dwelling states and international locations, as a substitute the Inverness employees will showcase the end-of-summer bounty discovered proper right here in northwest Ohio.
“We’re blessed on this space,” Mr. Miller stated with pleasure and gratitude, “particularly presently of 12 months.”
There’s a lot goodness to prepare dinner with, “it is exhausting to put it to use all,” he continued.
“However we attempt.”
